Chocolate Sheet Cake with Strawberry Frosting

pieces of cake with strawberry frosting and strawberries

5 from 1 vote

Chocolate Sheet Cake with Strawberry Frosting

When it comes to crowd-pleasing desserts, few treats can compete with the simplicity and decadence of a Chocolate Sheet Cake with Strawberry Frosting! The soft, decadent cake with a tangy, luscious strawberry frosting make a winning combination that's sure to be a hit!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Tiffany Azure

Ingredients

For the Chocolate Sheet Cake

2 cups flour
1 ½ cups sugar
1 cup cocoa
¼ cup brown sugar
2 tsp baking powder
2 tsp baking soda
1 cup buttermilk
½ cup oil
2 tsp vanilla
2 eggs
¼ cup boiling water

For the Strawberry Frosting

2 ¼ cups powdered sugar
¾ cup butter at room temperature
3 tbsp freeze dried strawberry powder
3 oz fresh strawberries
½ tbsp lemon juice
¼ cup strawberry preserves

Instructions

Prepare the Cake

Preheat the oven to 350 and prepare a 9x14 rectangular cake pan with cooking spray and baking parchment.
In a large bowl, whisk together the flour, sugar, cocoa, brown sugar, baking powder, and baking soda, and set aside.
In another bowl, or a large jug whisk together the buttermilk, oil, vanilla and eggs.
Whisk the wet ingredients into the dry, then whisk in the boiling water to lighten the batter. Scrape into the prepared pan and smooth the top, dropping it down on the countertop a few times to knock out any large air bubbles.
Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool in the tin until it is cool enough to touch, then turn it out onto a wire rack to cool completely.

Prepare the Frosting

Once the cake is cool, make the frosting. Using a hand mixer beat together the powdered sugar and butter until smooth and fluffy. Then mix in the freeze dried strawberry powder.
In a small food processor or using a blender, blitz the strawberries and the lemon juice together until smooth. Press through a sieve into the frosting, discarding the seeds.
Beat again until extremely light and fluffy: plenty of beating to add air will ensure the buttercream does not split even once you’d added a little liquid!
Remove the baking parchment from the cake and level off with a serrated knife if necessary before smoothing over the frosting. Dollop over the strawberry preserves and swirl together with the tip of a knife.

Video

Notes

The cake, before frosting can be made up to 2 days ahead and kept at room temperature, wrapped in plastic food wrap. Alternatively, you can freeze it for up to a month before thawing and decorating.
Use your favorite strawberry preserves or fruit spread. (If you can find it, Bonne Maman’s Strawberry Fruit Spread as the strawberry preserves in this recipe as it is much lower in sugar than regular strawberry preserves so will add more fruit flavor without tasting too sweet alongside the sugar in the frosting.)

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